November 2016

Serves: 3 cups   Ingredients: ⅓ cup Lotus Savoury Yeast Flakes (or a touch more if you like the flavour) 2 large white potatoes (peeled and diced into chunks) 1 large carrot (peeled and diced into chunks) 1 clove of garlic ½ white onion ⅓ cup of water ¼ cup of olive oil + extra tablespoon for sautéing Pinch of paprika (if desired) 5 tsp salt Pepper to taste 1 Tbsp lemon juice   Method: Prepare Thermomix bowl with enough water for steaming (usually 2 cups) Place potato and carrot chunks into the Thermomix steamer and steam on Varoma setting for 15 minutes or until tender. Set aside and dry out the Thermomix bowl. Blitz the garlic glove by dropping into Thermomix bowl while running at Speed 8. Add onion and blitz further for a few seconds. Scrape down. Add one tablespoon of olive oil to the bowl and sauté garlic and onion with 100C, Speed 1 for 5

Ingredients 2 large avocados (peeled, pitted and halved) 1/3 cup Lotus Organic Raw Honey ½ cup Lotus Cacao Powder Raw Organic ¼ cup Coconut Milk 1/8 tsp Lotus Sea Salt Fine Instructions Add all of food processor or blender and process until completely smooth Transfer to a sealable container and refrigerate at least 1 hour, or until ready to serve Serve with grated dark chocolate and/or coconut whipped cream

Ingredients 2 cups Vanilla Unsweetened Almond Milk 1 ripe avocado (peeled, pitted and chopped) ¼ cup maple syrup 2 tsp Lotus Matcha Powder 1 tsp vanilla bean powder or 2 tsp of pure vanilla extract Method: In a blender, puree all ingredients until smooth Pour the mixture into your icypole moulds to freeze. Tap the moulds on the countertop a handful of times once they are full, to try to get rid of all the air bubbles Insert wooden icypole sticks. Freeze until icypoles are solid and totally frozen (4-6 hours or preferably overnight) Just before serving, briefly run moulds under hot water to release icypoles